DE2948161A1 - MARZIPAN REPLACEMENT DIMENSIONS - Google Patents
MARZIPAN REPLACEMENT DIMENSIONSInfo
- Publication number
- DE2948161A1 DE2948161A1 DE19792948161 DE2948161A DE2948161A1 DE 2948161 A1 DE2948161 A1 DE 2948161A1 DE 19792948161 DE19792948161 DE 19792948161 DE 2948161 A DE2948161 A DE 2948161A DE 2948161 A1 DE2948161 A1 DE 2948161A1
- Authority
- DE
- Germany
- Prior art keywords
- fat
- composition according
- marzipan
- flour
- dilatations
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Supplying Of Containers To The Packaging Station (AREA)
- Stringed Musical Instruments (AREA)
- Blow-Moulding Or Thermoforming Of Plastics Or The Like (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Die Erfindung bezieht sich auf eßbare Massen, die zur Verwendung als Austauschstoff für Marzipan geeignet sind. und insbesondere auf eine solche Masse in Form eines freifließenden Pulvers, das durch den Zusatz von Wasser zu einem Marzipanersatz umgewandelt wird. The invention relates to edible masses suitable for use as a substitute for marzipan. and in particular to such a mass in the form of a free-flowing powder which is converted into a marzipan substitute by the addition of water.
Marzipan 1st eine gekochte Mischung von gemahlenen
Handeln und Zucker, zuweilen als "Mandelpaste" bezeichnet,
der gesondert Zucker zugesetzt wird. Es ist sehr teuer infolge der hohen Kosten von Mandeln. Schokoladefüllungen,
die entweder Marzipan oder billigere Ersatzstoffe auf derMarzipan is a cooked mixture of ground ones
Trade and sugar, sometimes referred to as "almond paste", to which sugar is added separately. It is very expensive due to the high cost of almonds. Chocolate fillings that have either marzipan or cheaper substitutes on the
030024/0799030024/0799
Basis von anderen zerkleinerten Steinfrüchten wie Pfirsichkernen, oder Sojabohnenmehl enthalten, fördern das Ausblühen in der Kuvertüre oder dem Schokoladenüberzug infolge der Unverträglichkeit der Glyceride der Kuvertüre mit denjenigen in dem Marzipan oder Marzipanersatz.Based on other crushed stone fruits such as peach kernels or soybean flour, they promote blooming in the couverture or the chocolate coating due to the intolerance of the glycerides in the couverture with those in the marzipan or marzipan substitute.
Die Erfindung liefert eine Marzipanersatzmasse, deren Glyceridgehalt ein eßbares Pflanzenfett mit Dilatationen bei 2o und 350C von wenigstens 800 und höchstens 5oo umfaßt,das mit Kuvertürenfetten verträglich ist, so daß das Ausblühen oder der Reif auf ein Minimum herabgesetzt wird.The invention provides a marzipan substitute whose glyceride content comprises an edible vegetable fat with dilatations at 2o and 35 0 C of at least 800 and at most 500, which is compatible with couverture fats, so that blooming or frost is reduced to a minimum.
Die Massen gemäß der Erfindung, welche Zucker und zerkleinerte Steinfrüchte oder Mehl zusätzlich zu dem Fett enthalten, können in der charakteristischen plastischen Konsistenz zur Verwendung in Füllungen und für allgemeine Süßwarenzwecke oder in Form eines freifließenden Pulvers vorgesehen sein, das nur den Zusatz von Wasser oder eines anderen wäßrigen Zusatzstoffes erfordert.The masses according to the invention, which contain sugar and crushed stone fruits or flour in addition to the fat can be used in the characteristic plastic consistency for use in fillings and for general purposes Confectionery purposes or be provided in the form of a free-flowing powder that only requires the addition of water or a requires other aqueous additive.
Mehl ist der eßbare Teil irgendwelcher Körner« oder Hülsenfrüchte, zu einem Pulver gemahlen, und 1st der feinere Teil im Gegensatz zu der Kleie bzw. den Schalenbestandteilen oder gröberem Teil. Vorzugsweise wird Sojabohnenmehl verwendet, das insbesondere wenigstens 6096 Protein enthält und zuvor erhitzt wird, um Enzym- und bakterielle Wirkung auszuschalten. Steinfrüchte sind keine Nüsse, sondern Früchte wie z.B. Mandeln, Pfirsiche und Kokosnüsse.Flour is the edible part of any grain ”or Legumes, ground to a powder, and is the finer part in contrast to the bran or the peel components or the coarser part. Soybean meal is preferred is used, which in particular contains at least 6096 protein and is heated beforehand in order to have enzyme and bacterial effects turn off. Stone fruits are not nuts, but fruits such as almonds, peaches and coconuts.
Vorzugsweise sind wenigstens 3 bis 3o# Fett und Mehl vorhanden, insbesondere ungefähr gleiche Mengen, wobei der Rest in den freifließenden Massen aus Zucker besteht, von dem vorzugsweise wenigstens 4o#, aber nicht mehr als 9o%, vorhandenPreferably at least 3 to 3o # are fat and flour present, in particular approximately equal amounts, the remainder in the free-flowing masses consisting of sugar, of which preferably at least 40%, but not more than 90%, is present
Ö3Q02A/0799Ö3Q02A / 0799
sind.Der Zucker kann in pulverisierter und/oder kristallisierter Form gemäß der in dem Endprodukt erforderlichen Konsistenz vorhanden sein.The sugar can be powdered and / or crystallized Form according to the consistency required in the final product.
Das Fett zeigt vorzugsweise eine Dilatation bei 35°C von nicht mehr als 4oo, insbesondere einem Maximum von etwa 2oo. Bei 2o°C ist seine Dilatation vorzugsweise wenigstens looo. Es soll mit Kuvertürefetten verträglich sein, und aus diesem Grunde soll es vorzugsweise wie die meisten Kuvertürefette selbst vorwiegend aus CLg-C,Q-Triglyceriden bestahen. Tatsächlich ist das Fett gemäß einer besonders bevorzugten Ausführungsform selbst ein Kuvertürefett, von dem geeignete Beispiele in den GB-Patentschriften 827 172, 859 769 und 1 521 884 gegeben sind. Wenn der Marzipanersatz gemäß der Erfindung als Füllmasse für eine Schokolade bestimmt ist, die aus einer vorwiegend Laurin-Xett enthaltenden Kuvertüre besteht, dann soll das Fett in der Masse selbst aus Laurinfett bestehen, z.B. einem Fett auf der Basis von Babassu-, Kokosnuß- oder Palmkemöl. Hartbutterarten, die von Pflanzenölen nach Verfahren wie Hydrierung, Fraktionierung, Umesterung oder Mischung abgeleitet worden sind, können entweder allein oder in Kombination zur Anwendung gelangen.The fat preferably exhibits a dilatation at 35 ° C. of not more than 400, in particular a maximum of about 2oo. At 20 ° C. its dilation is preferably at least 10000. It should be compatible with couverture fats For this reason, like most couverture fats themselves, it should be made primarily from CLg-C, Q-triglycerides insisted. Indeed, according to a particularly preferred embodiment, the fat is itself a couverture fat, suitable examples of which are given in the UK patents 827 172, 859 769 and 1 521 884 are given. If the marzipan substitute according to the invention as a filler for a If chocolate is intended, which consists of a couverture predominantly containing Laurin-Xett, then the fat should consist in the mass itself of lauric fat, e.g. a fat based on babassu, coconut or palm kernel oil. Hard butters derived from vegetable oils by processes such as hydrogenation, fractionation, transesterification, or blending can be used either alone or in combination.
Die Massen gemäß der Erfindung können in Form einer plastischen Masse sein, die fertig für den Gebrauch ist, oder einer pulverförmigen Mischung, zu der Wasser, Milch oder Zuckersirup einschließlich von Mais- und Kartoffelstärkesirupen, vorzugsweise von 5 bis 3o#, in einer Menge entsprechend der in dem plastischen Produkt erforderlichen Konsistenz zugesetzt werden können. Die Massen gemäß der Erfindung können allein oder in Mischung mit üblichem Marzipan oder Mandelpasten verwendet werden. Die plastische The masses according to the invention can be in the form of a plastic mass ready for use, or a powdered mixture to which water, milk or sugar syrup including corn and potato starch syrups, preferably from 5 to 30 #, in an amount corresponding to that required in the plastic product Consistency can be added. The masses according to the invention can be used alone or in a mixture with conventional marzipan or almond pastes. The plastic
030024/0799030024/0799
Kasse kann als überzug oder Verzierung bei Keksen, Kuchen, Fein- und Tortengebäck, Pasteten oder anderen Süßwaren angewendet werden.Cash register can be used as a coating or decoration for biscuits, cakes, Fine pastries and tarts, pies or other confectionery are used.
Ein freifließendes Pulver wurde durch Mischen von 749^ Kristallzucker mit 13,856 Fett und 1296 Sojamehl mit einem Gehalt von 6596 Protein erhalten. Es wurden ein wenig Sorbinsäure als Antioxydationsmittel und Mandelaroma zugegeben. Es wurden zwei Proben mit einem Gehalt von 13,8?6 Kuvertürefett hergestellt, von denen das eine Fett mit Dilatationen D2o von I45o und D,e von 4oo eine Mischung von gehärteten Pflanzenölen mit einem Schmelzpunkt von 38°C und einer Jodzahl von 55 umfaßte und gemäß der GB-PS 1 321 884 hergestellt worden war, und das andere Fett mit Dilatationen D20 von 19oo und D7- von 123 eine Mischung einer Palmölmittelfraktion (Palinmittelfraktion) und einem Shea-Stearin gemäß Beispiel 7 der GB-PS 923 8o3 umfaßte.A free flowing powder was obtained by mixing 749 ^ granulated sugar with 13.856 fat and 1296 soy flour containing 6596 protein. A little sorbic acid was added as an antioxidant and almond flavor. Two samples with a content of 13.8-6 couverture fat were produced, one of which was fat with dilatations D 2o of 145o and D, e of 400, a mixture of hydrogenated vegetable oils with a melting point of 38 ° C and an iodine number of 55 and had been produced according to GB-PS 1 321 884, and the other fat with dilatations D 20 of 1900 and D 7 - of 123 a mixture of a palm oil middle fraction (Palin middle fraction) and a shea stearin according to Example 7 of GB-PS 923 8o3 included.
Jede Probe wurde in eine plastische Konsistenz mittels Zusatz von 3 ml Wasser und Io g Zuckersirup je loo g der Probe überführt und in der Form von Stangen mit einem Kakaobutter-Milchschokolade-Überzug, der in einem Fall ein Kakaobutter-Ersatz- oder -Streckfett enthielt, eingehüllt oder überzogen. Bei einem anderen Beispiel hatte die Kuvertüre als Basis das gleiche Fett wie die Füllung.Each sample was given a plastic consistency by adding 3 ml of water and 10 g of sugar syrup per 100 g the sample is transferred and in the form of sticks with a cocoa butter-milk chocolate coating, which in one case contained, encased or coated a cocoa butter substitute or extender fat. On another example had the couverture is based on the same fat as the filling.
Diese Stangen zeigten kein Ausblühen nach vier Monaten Lagerung, während welcher die Temperatur in täglichen Zwischenräumen von 12°C zu 23°C geändert wurde. Ähnliche Stangen, die nur die Hälfte der Menge an Fett und SojamehlThese bars showed no blooming after four months of storage, during which the temperature was daily Intervals changed from 12 ° C to 23 ° C. Similar sticks that only have half the amount of fat and soy flour
030024/0799030024/0799
enthielten und mit 12,49ε zerkleinerten Mandeln ergänzt worden waren, waren ebenso erfolgreich, aber Vergleichsbeispiele, bei denen nur das zugesetzte Fett fortgelassen wurde, zeigten deutliche Ausblüherscheinungen nach nur zweimonatiger Lagerung unter diesen Bedingungen.and had been supplemented with 12.49ε minced almonds were just as successful, but comparative examples in which only the added fat was omitted showed clear signs of blooming after only two months of storage under these conditions.
Sämtliche Teile und Prozentsätze in dem vorliegenden Zusammenhang sind auf das Gewicht bezogen, soweit nichts anderes angegeben ist.All parts and percentages in the present context are based on weight, unless nothing other is indicated.
030024/0799030024/0799
Claims (8)
etv/a 2oo beträgt.3. Composition according to claim 2, characterized in that Ie Dilatatic
etv / a is 2oo.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB7846910 | 1978-12-01 |
Publications (2)
Publication Number | Publication Date |
---|---|
DE2948161A1 true DE2948161A1 (en) | 1980-06-12 |
DE2948161C2 DE2948161C2 (en) | 1988-10-27 |
Family
ID=10501479
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19792948161 Granted DE2948161A1 (en) | 1978-12-01 | 1979-11-29 | MARZIPAN REPLACEMENT DIMENSIONS |
Country Status (16)
Country | Link |
---|---|
US (1) | US4278700A (en) |
JP (1) | JPS6017489B2 (en) |
AT (1) | AT367610B (en) |
AU (1) | AU529645B2 (en) |
BE (1) | BE880377A (en) |
CA (1) | CA1138706A (en) |
CH (1) | CH647393A5 (en) |
DE (1) | DE2948161A1 (en) |
FI (1) | FI65894C (en) |
FR (1) | FR2442596B1 (en) |
IE (1) | IE49000B1 (en) |
IT (1) | IT1119582B (en) |
NL (1) | NL7908610A (en) |
NO (1) | NO149162C (en) |
SE (1) | SE7909962L (en) |
ZA (1) | ZA796515B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102004012587A1 (en) * | 2004-03-12 | 2005-09-29 | Bühler AG | Soybean powder containing fat and method of making the same |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4491597A (en) * | 1981-01-26 | 1985-01-01 | Scm Corporation | Candy bar |
US4450179A (en) * | 1982-06-25 | 1984-05-22 | Nabisco Brands, Inc. | Two component soft candy |
FR2642618B1 (en) * | 1989-02-07 | 1991-12-27 | Bio Hyles | PROCESS FOR STABILIZING AND PRESERVING ORGANIC PRODUCTS AND PRODUCTS THUS PROCESSED |
US20050095323A1 (en) * | 2003-10-29 | 2005-05-05 | Kraft Foods Holdings, Inc. | Method of preparing soy-containing confectionary type products |
BE1019391A4 (en) * | 2010-06-29 | 2012-06-05 | Lietaer Albert | MARZIPAN PASTA. |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1521884A (en) * | 1974-07-26 | 1978-08-16 | Unilever Ltd | Chocolate composition |
DE2720691A1 (en) * | 1977-05-07 | 1978-11-09 | Holtz & Willemsen Gmbh | RAW MATERIALS AND FILLING MATERIALS FOR FOOD AND TOURISM AND PROCESS FOR THEIR PRODUCTION |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2627465A (en) * | 1949-11-25 | 1953-02-03 | Elmer K Pettibone | Soybean-containing food products without soy taste |
US2694644A (en) * | 1952-09-05 | 1954-11-16 | Albert Knab | Method of making marzipan roses |
GB827172A (en) * | 1955-02-19 | 1960-02-03 | Unilever Ltd | Improvements in or relating to cocoa-butter substitutes |
GB859769A (en) * | 1956-04-17 | 1961-01-25 | Unilever Ltd | Improvements in or relating to edible fats |
US3115412A (en) * | 1961-04-01 | 1963-12-24 | Schoppe & Schultz H | Nut-containing emulsion and method of making the same |
GB1013372A (en) * | 1962-04-30 | 1965-12-15 | Unilever Ltd | Fat compositions and products containing them |
DE1442019A1 (en) * | 1964-10-23 | 1968-10-17 | Henkel & Cie Gmbh | Process for the production of a ready-made cake flour |
US3698917A (en) * | 1969-09-30 | 1972-10-17 | Henkel & Cie Gmbh | Free flowing powder containing confectioners' sugar |
GB1316079A (en) * | 1971-07-20 | 1973-05-09 | Procter & Gamble | Hard butter comprising randomly esterified triglycerides of c12 nad c16-18 fatty acids |
IE38411B1 (en) * | 1972-10-31 | 1978-03-01 | Unilever Ltd | Food fat |
GB1495254A (en) * | 1973-12-04 | 1977-12-14 | Unilever Ltd | Edible fat compositions |
DE2458650C3 (en) * | 1974-12-09 | 1980-03-20 | Battelle Memorial Institute, Carouge, Genf (Schweiz) | Low energy foods |
DE2712269B2 (en) * | 1977-03-21 | 1979-01-25 | Special Food Corp., Vaduz | Low-calorie almond and hazelnut mass with soy |
-
1979
- 1979-11-23 FR FR7929379A patent/FR2442596B1/en not_active Expired
- 1979-11-27 AU AU53211/79A patent/AU529645B2/en not_active Ceased
- 1979-11-28 CA CA000340818A patent/CA1138706A/en not_active Expired
- 1979-11-28 NL NL7908610A patent/NL7908610A/en not_active Application Discontinuation
- 1979-11-29 JP JP54154969A patent/JPS6017489B2/en not_active Expired
- 1979-11-29 US US06/098,582 patent/US4278700A/en not_active Expired - Lifetime
- 1979-11-29 IE IE2293/79A patent/IE49000B1/en unknown
- 1979-11-29 DE DE19792948161 patent/DE2948161A1/en active Granted
- 1979-11-30 ZA ZA00796515A patent/ZA796515B/en unknown
- 1979-11-30 BE BE0/198382A patent/BE880377A/en not_active IP Right Cessation
- 1979-11-30 IT IT69322/79A patent/IT1119582B/en active
- 1979-12-03 SE SE7909962A patent/SE7909962L/en not_active Application Discontinuation
- 1979-12-03 NO NO793919A patent/NO149162C/en unknown
- 1979-12-03 CH CH10722/79A patent/CH647393A5/en not_active IP Right Cessation
- 1979-12-03 FI FI793773A patent/FI65894C/en not_active IP Right Cessation
- 1979-12-03 AT AT0764879A patent/AT367610B/en not_active IP Right Cessation
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1521884A (en) * | 1974-07-26 | 1978-08-16 | Unilever Ltd | Chocolate composition |
DE2720691A1 (en) * | 1977-05-07 | 1978-11-09 | Holtz & Willemsen Gmbh | RAW MATERIALS AND FILLING MATERIALS FOR FOOD AND TOURISM AND PROCESS FOR THEIR PRODUCTION |
Non-Patent Citations (3)
Title |
---|
DE-Z: Kakao + Zucker, 1977, S. 23, 24 * |
OETKER, Dr.: Lexikon Lebensmittel und Ernährung, 1. Aufl., Bielefeld 1977, Ceres-Verlag Rudolf-August Oetker KG, S. 172 * |
PARDUN, Hermann: Analyse der Nahrungsfette, Berlin 1976, Verlag Paul Parey, S. 48 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102004012587A1 (en) * | 2004-03-12 | 2005-09-29 | Bühler AG | Soybean powder containing fat and method of making the same |
Also Published As
Publication number | Publication date |
---|---|
DE2948161C2 (en) | 1988-10-27 |
US4278700A (en) | 1981-07-14 |
NO149162C (en) | 1984-02-29 |
NO793919L (en) | 1980-06-03 |
FR2442596A1 (en) | 1980-06-27 |
FI65894C (en) | 1984-08-10 |
NO149162B (en) | 1983-11-21 |
ATA764879A (en) | 1981-12-15 |
IE49000B1 (en) | 1985-07-10 |
NL7908610A (en) | 1980-06-03 |
CA1138706A (en) | 1983-01-04 |
BE880377A (en) | 1980-05-30 |
AT367610B (en) | 1982-07-26 |
FR2442596B1 (en) | 1985-10-25 |
CH647393A5 (en) | 1985-01-31 |
IT1119582B (en) | 1986-03-10 |
IT7969322A0 (en) | 1979-11-30 |
AU529645B2 (en) | 1983-06-16 |
FI793773A (en) | 1980-06-02 |
SE7909962L (en) | 1980-06-02 |
IE792293L (en) | 1980-06-01 |
AU5321179A (en) | 1980-06-05 |
JPS5581546A (en) | 1980-06-19 |
ZA796515B (en) | 1981-07-29 |
FI65894B (en) | 1984-04-30 |
JPS6017489B2 (en) | 1985-05-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP3685673B1 (en) | Vegan chocolate | |
EP2679099B1 (en) | Chocolates and method for producing same | |
DE69416249T2 (en) | Edible composition and manufacturing process | |
DE69203001T3 (en) | Chocolate and chocolate-based foods. | |
DE3009304A1 (en) | METHOD FOR PRODUCING FRUIT CHOCOLATE | |
DE112005002141B4 (en) | Fat composition having substantially no trans fats and their use; A confectionery composition comprising the fat composition, process for its preparation and its use | |
EP2164336B1 (en) | Structured food products with low content of saturated and trans unsaturated fats | |
DE69705663T2 (en) | Hard butter additive composition and method of making a hard butter composition | |
DE3873418T2 (en) | FAT FOR CHOCOLATE. | |
DE69204231T2 (en) | Chocolate filling containing an anti-greasy additive. | |
DE69426049T2 (en) | Dimensional stability of chocolate | |
DE69009970T2 (en) | METHOD FOR PRODUCING FOODSTUFFS USING CHOCOLATE AND CHOCOLATE USED THEREOF. | |
AT410747B (en) | METHOD FOR REDUCING THE VISCOSITY OF MELTED CHOCOLATE | |
DE60126943T2 (en) | CELESTANISTIC FAT COMPOSITION AND METHOD FOR THE PRODUCTION THEREOF | |
DE69213885T2 (en) | Non-sticky fat-containing confectionery | |
DE69717180T2 (en) | Fruchtganache | |
CN110831441A (en) | Cocoa substitute based on shea butter | |
DE2948161C2 (en) | ||
EP0941672A1 (en) | Nutritional supplement | |
CH631326A5 (en) | Low-calorie almond and hazelnut composition | |
DE2536250A1 (en) | SOLID CHOCOLATE MASS AND METHOD FOR PRODUCING IT | |
DE2135842A1 (en) | PROCESS FOR THE MANUFACTURE OF SUGAR AND FAT ALMOND / NUTBREADS (KNUSPERGEBAECK) OR COATING AND PRODUCTS PROVIDED WITH IT, AND A PRODUCT FOR CARRYING OUT THE PROCESS | |
DE69506765T3 (en) | Anti-greasy composition and laurel fat and chocolate containing it | |
DE69107378T2 (en) | Edible fats. | |
DE231701T1 (en) | BAKERY PRODUCTS OR BISCUITS PRODUCT, IN PARTICULAR OF THE MACRO TYPE AND PRODUCTION PROCESS. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
8110 | Request for examination paragraph 44 | ||
8128 | New person/name/address of the agent |
Representative=s name: KOHLER, M., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN |
|
D2 | Grant after examination | ||
8364 | No opposition during term of opposition | ||
8339 | Ceased/non-payment of the annual fee |